If you have a sweet tooth, these raw desserts could save you from yourself. The cheesecake and cookie recipes below rely on natural sweeteners and fruit to satisfy your taste buds. They're delicious, easy to prepare, and perfect to share with family or friends.
Strawberry Kream Cheezecake
(Makes four to six servings)
A "kreamy cheeze" filling is set on a thin almond flour crust and topped with a sweet strawberry sauce. Refrigeration will give this pie the texture of cream cheese. Use fresh strawberries if available, otherwise use whole frozen ones and defrost before using.
Note: This recipe uses lecithin powder as a thickener. Lecithin is an essential nutrient required by our bodies that's been found to increase brain power, strengthen the heart and liver, and dissolve fat and cholesterol.
Lecithin powder comes from soy, so make sure to find one that's not genetically modified (non-GMO). If you'd like to leave lecithin out, increase the coconut oil to 1/4 cup and decrease the water to 1/3 cup.
- 1 cup almond meal
- 1?4 teaspoon sea salt
- 1?2 cup pitted Medjool or other semi-soft dates
- 1 tablespoon grated lemon zest
- 1?2 cup lemon juice
- 1 1?2 cups cashews
- 3?4 cup filtered water
- 3 tablespoons liquid coconut oil
- Seeds from 2 vanilla beans or 2 tablespoons alcohol-free vanilla extract
- 1?4 cup lecithin powder
- 1 1?2 cups strawberries
- 1?3 cup agave syrup
1. To make the crust, combine the almond meal and salt in a mixing bowl. Sprinkle a pie pan lightly with some of this almond meal. Add the dates to the remaining almond meal and mix into a dough with your hands. Press the dough into the bottom of the pie pan as thinly as possible. The crust should reach at least halfway up the side of pan.
2. To make the filling, combine the zest, lemon juice, cashews, water, coconut oil, and vanilla in a high-speed blender and blend until smooth. Add the lecithin and blend to mix well and thicken. Scoop onto the crust. Refrigerate for one to two hours to firm up the filling.
3. To make the topping, combine the strawberries and agave syrup in the blender and pulse only a couple times to coarsely mix into a chunky sauce.
4. To serve, remove the cheezecake from the fridge, pour the sauce over the filling, and enjoy immediately.
The assembled cheesecake will keep for two to three days in the fridge. The filling and crust without the sauce will keep for up to five days in the fridge and several weeks in the freezer. The strawberry sauce will keep in the fridge a couple of days when stored separately.